I grew up eating pop tarts – out of the toaster some days, and out of the box other days. Little did I know then how easy they are to make, and how much better a homemade pop tart tastes!
I started with my favorite pie dough recipe – since it makes perfect flakey layers for my pies. It is a “winner” for the crust in my pop tarts!
RECIPE FOR POP TARTS (Makes 9 -11 small pop tarts)
Ingredients:
1 stick unsalted butter, very cold, cut into small chunks
1/2 c vegetable shortening
2 1/2 c all purpose flour, plus extra for rolling out
dash of salt
1 c ice water
Combine butter, shortening, flour and salt into a large bowl. Cut together using a pastry cutter, until you have a coarse mixture.
Add ice water slowly, mixing the dough together with a rubber spatula. Continue to add water, until the mixture comes together. You may or may not use the entire cup of water, so pay attention to the texture. If it seems too wet, add a bit more flour, If too crumbly, add a bit more water.
Cut the dough in 1/2. Roll each 1/2 out to about a 9″ x 12″ rectangle, about 1/8″ thick, and cut into 9 small equal rectangles. (I used a ruler to help measure these). I re-rolled any left over dough, and was able to make 2 more pop tarts!
Place each rectangle onto a parchment lined baking sheet. 9 of them will serve as the bottom of your tarts, and the other 9 will be placed on top of each tart. Refrigerate while you mix up the egg wash and filling.
Egg wash:
Mix 1 egg with 2 tsp of milk. Set aside.
Filling:
* 1/2 c light brown sugar
* 2 tsp cinnamon
* 1 T all purpose flour
Mix to combine in a small bowl. Set aside.
Remove sheet pans from the refrigerator, and assemble your pop tarts.
Brush each bottom crust with a little of the egg wash. Place 1 level T of the filling mixture in the center of each crust. Spread almost to the edges, leaving about 1/4″ edge with no filling on it.
Brush each top crust with egg wash. Place over the filling, egg wash side down, and gently seal the edges with your fingers. Go back around the edges of each pop tart using a fork to score, and further seal the edges.
Poke several holes in the top of each pop tart, using a toothpick. This will help allow steam to escape, and keep them flat. Refrigerate for about 20 min.
Just before baking, brush tops with a little of the remaining egg wash.
Bake for 25 – 30 min, until lightly browned.
Cool completely before glazing.
GLAZE:
* 1 c confectioner’s sugar
* 1 1/2 – 2 T milk
* 1/2 tsp cinnamon
* 1/4 tsp vanilla extract
Combine glaze ingredients in a small bowl. Stir to blend. Bring it to your desired thickness by adding a little more powdered sugar, or milk. You want this a spreadable thickness, but not too runny.
Spread over each poptart, then allow to set for 30 min to 1 hour.
Store in refrigerator for up to a week.
